Berry tart

Name: Berry tart - Jeana M.
Ingredients: 1 piece of puff pastry (250 g) 250 g of berries 3 tablespoons of sugar 1 tablespoon of cold water 1/2 tablespoon of starch

Dessert - Berry tart by Jeana M. - Recipia

Berry tart is a simple solution when you have a package of puff pastry and frozen fruits on hand. The fruits are briefly boiled with sugar, then thickened with a little cornstarch, and the filling is placed between the layers of dough. No need for many ingredients, and the fruits can be swapped depending on what you have in the freezer. Quick Info Total time: not specified in the original recipe Preparation time: not specified Baking time: until the tart is nicely browned, over medium heat Servings: number not specified; depends on the size of the slices Difficulty: easy Recipe type: quick dessert with puff pastry and fruits Ingredients 1 piece of puff pastry, approximately 250 g 250 g frozen berries 3 tablespoons sugar 1 tablespoon cold water 1/2 tablespoon cornstarch The berries can be used as is, directly from the freezer. In the basic recipe, there is no need to thaw them beforehand, as they will be boiled together with the sugar. Preparation method 1. Place the frozen berries in a pot and add the sugar. Leave them over medium heat until the mixture starts to boil. As they heat up, the fruits will release liquid. Stir occasionally, so the sugar dissolves and the fruits cook evenly. 2. Separately, dissolve the cornstarch in the tablespoon of cold water. Mix well so that there are no lumps. 3. Pour the dissolved cornstarch over the boiling fruits and quickly mix. The mixture will thicken and acquire a thicker consistency. It is important that the cornstarch is dissolved in cold water before being added to the pot. If added directly over the hot fruits, it can clump together. 4. Remove the pot from the heat and let the filling cool. Do not put it hot over the dough, as it can soften the puff pastry before baking. 5. Thaw the puff pastry, then roll it out into a round sheet. Keep the leftover dough pieces after cutting for covering the tart. 6. Line a round baking dish with parchment paper. Place the sheet of dough in the pan, then add the cooled fruit filling on top. 7. Cover the tart with the remaining puff pastry pieces. You can simply place them in irregular pieces, or cut them into neater shapes, depending on how much time you want to spend on the final appearance. 8. Place the pan in the oven and bake the tart over medium heat until the dough is nicely browned. Since the original recipe does not specify an exact temperature or fixed time, primarily watch the color of the puff pastry. 9. Let the tart cool before slicing. The fruit filling will firm up after cooling and will slice better. Why I make this recipe often It is one of those handy recipes for moments when you have frozen fruits and want a dessert without a long list of ingredients. The puff pastry saves a lot of preparation time, and the filling is made in just one pot. I also like that the recipe is flexible. The berries can be used together or separately, depending on what is available in the freezer. Plus, the leftover dough pieces after cutting the sheet are not thrown away but used for the top part. Tips Let the filling cool before putting it over the puff pastry. This is one of the steps that helps the dough stay more pleasant after baking. The cornstarch must be mixed first with cold water. Use one tablespoon of water, as per the recipe, and ensure it is well mixed before pouring it into the pot. It is not necessary for the top part to be decorated elaborately. The leftover puff pastry pieces can simply be placed over the fruits. The appearance will still be rustic after baking. Watch the tart towards the end of baking. The criterion indicated in the recipe is for the puff pastry to be nicely browned, not a specific time. Substitutions The berries can be replaced with a single type of fruit. The recipe can be made with fresh or frozen fruits. If you use fresh fruits, the preparation starts in the same way: they are placed in the pot with the sugar and left over medium heat until they start to boil. The puff pastry remains the base of the recipe and is not replaced in the presented version. The quantities of sugar and cornstarch are those in the original recipe and should not be modified if you want to keep the same filling. Variations You can combine different berries or use just one of them. The choice depends on what you have available. For the top part, the remaining dough can be cut into shapes or strips, or it can be torn into pieces and distributed over the filling. This does not change the preparation method, only the appearance of the tart. Another simple way to vary the presentation is to roll the dough into a round sheet as regular as possible and keep the scraps for a more orderly decoration. However, the original recipe also allows for uneven placement of the pieces. Serving ideas The tart can be sliced after it has cooled. It is suitable as a simple dessert, served at the end of a meal or alongside coffee. If you cut it while the filling is still very hot, the fruits may drain more easily. For cleaner slices, wait for it to cool. Frequently asked questions Can I use frozen berries directly from the freezer? Yes. In this recipe, the fruits are placed frozen in the pot, along with the sugar, and left over medium heat until they start to boil. Thawing them beforehand is not necessary. Can I use just one type of fruit? Yes. The tart can be prepared with just one type of fruit, either fresh or frozen. The recipe is not limited to a mix of berries. Why is the cornstarch mixed with cold water? Cornstarch dissolved in cold water incorporates more easily into the hot filling. This reduces the risk of lumps forming when added over the fruits. What do I do with the leftover dough after rolling out the sheet? The leftover pieces are used to cover the tart. You can simply place them over the filling or cut them into a more neat pattern. At what temperature is the tart baked? The recipe only indicates baking over medium heat, without an exact temperature. The tart is ready when the puff pastry is nicely browned. Nutritional values The values below are estimates and depend mainly on the brand of puff pastry used, the type of fruits, and the number of servings. For calculation, I considered a tart divided into 6 slices. For one slice, approximately: 196 kcal 23 g carbohydrates 10 g fats 2 g proteins For the entire tart, the estimate is approximately 1,175 kcal, 140 g carbohydrates, 60 g fats, and 13 g proteins. The added sugar mainly contributes to the carbohydrate count, while the puff pastry is the ingredient that brings the most fats and calories. These figures are not exact values and can vary quite a bit depending on the purchased dough. Storage and reheating The tart should be stored covered after it has completely cooled. Because it has puff pastry, the texture is more pleasant on the day it is made when the dough is crispier. If there are leftover slices, you can reheat them gently in the oven until the puff pastry warms up. Avoid overheating them, as the fruit filling may soften, and the dough may lose its texture. The original recipe does not specify an exact time for storage or reheating, so it is best to visually check the tart and consume it while the taste and texture are pleasant.

Berry tart

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